Keto chicken Caprese casserole

 


Keto chicken Caprese casserole

Ingredients

650 g cooked chicken breast, shredded or cut into bite-sized pieces

200 g cherry tomatoes, halved

230 g (475 ml) fresh mozzarella cheese, sliced

2 tbsp green pesto

240 ml sour cream

55 g (170 ml) shredded Parmesan cheese, divided

salt and ground black pepper to taste

Serving

200 g (850 ml) leafy greens

2 tbsp olive oil

Instructions

Preheat the oven to 400°F (200°C).

Prepare the ingredients: chop the chicken, tomatoes, and mozzarella.

Distribute the chicken, cherry tomatoes, and mozzarella in a baking dish.

Add pesto, sour cream, and half of the Parmesan cheese. Season with salt and pepper to taste. Combine until everything is evenly coated with the sauce.

Sprinkle the remaining Parmesan cheese on top. Bake for 20 minutes or until the cheese is golden brown.

Serve with leafy greens drizzled with olive oil.

Tips

If you're cooking chicken from scratch, you can do that easily on the grill, stovetop, or in the oven seasoned with salt and pepper.

For a shortcut, buy a pre-cooked rotisserie chicken. Just be sure to check the ingredients, as rotisserie chickens may be seasoned with sugar.

All out of pesto? You can substitute dried basil mixed with olive oil.

Comments

Post a Comment

Popular posts from this blog

Caldo de Pollo

Image
  Caldo de Pollo Ingredients 5 pounds chicken leg quarters 2 gallons water 2 tablespoons minced garlic 2 tablespoons salt 1 tablespoon garlic powder 1 cube chicken bouillon 4 large carrots, peeled and cut into large chunks 4 large potatoes, peeled and cut into large chunks 4 zucchini, cut into large chunks 1 chayote, cut into large chunks 1 large white onion, cut into large chunks ½ bunch fresh cilantro, chopped Directions Place chicken legs into a large stockpot; pour water over chicken. Add minced garlic, salt, and garlic powder. Cover and bring to a boil over high heat. Reduce to a simmer and cook until chicken meat falls off the bones, 1 to 2 hours. Stir in chicken bouillon cube until dissolved; add carrots, potatoes, zucchini, chayote, and white onion. Reduce heat to medium-low and simmer until carrots and potatoes are tender, 45 minutes to 1 hour. Stir chopped cilantro into soup. Simmer for 5 minutes and serve.  
Read more

Capirotada

Image
  Capirotada Ingredients 3 cups water 2 ¼ cups packed light brown sugar, divided 2 cinnamon sticks 2 loaves bolillo bread, sliced ½-inch thick, toasted (about 24 ounces) ½ cup butter, softened 3 cups shredded Oaxaca cheese (about 12 ounces) 2 cups peanuts 1 cup raisins ¼ teaspoon ground cinnamon, or to taste ¼ teaspoon ground nutmeg, or to taste ⅛ teaspoon ground cloves, or to taste Directions Gather Ingredients and preheat the oven to 350 degrees F (175 degrees C). Combine water, 2 cups brown sugar, and cinnamon sticks together in a saucepan; bring to a boil. Reduce heat and simmer, stirring occasionally, until sugar is dissolved and liquid has reduced into a syrup, about 15 minutes. Remove cinnamon sticks from syrup using a slotted spoon. Spread a thin layer of butter onto one side of each toasted bread slice, and sprinkle with cinnamon, nutmeg, and cloves. Shingle bread, butter-side up, to make two rows in a 9x13-inch baking dish. Sprinkle chees
Read more